Ingredients
For the Eggs
- 12 large eggs
- 1/2 cup Straus Organic Sour Cream
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1-2 tsp hot sauce
- 1 tsp salt-free garlic herb seasoning
- 3-4 strips turkey bacon, cooked and crumbled
- 1 1/2 tbsp fresh chives, chopped
For the Batter
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup Italian-seasoned breadcrumbs
Instructions
Cook the Eggs
Step 1
Steam the eggs by adding 1 1/2 inches of water to a pot with a steamer basket. Bring the water to a boil, turn off the heat, and gently place 6 eggs into the basket. Cover and return the heat to medium-high, steaming for 15 minutes.
Step 2
Transfer the eggs to an ice water bath for 30 minutes. Repeat with the remaining eggs. Peel the eggs and slice each one in half lengthwise.
Prepare the Filling
Step 3
Scoop out the yolks and mash them in a bowl with Straus Organic Sour Cream, Dijon mustard, hot sauce, salt, pepper, and garlic herb seasoning. Mix until smooth and creamy. Adjust seasoning to taste.
Batter and Fry the Egg Whites
Step 4
Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each egg white half in flour, dip in egg wash, and coat with breadcrumbs.
Step 5
Heat oil in a pan to 360°F. Fry the coated egg whites in batches for 30 seconds to 1 minute, until golden brown. Transfer to a paper towel-lined plate to drain.
Cook the Turkey Bacon
Step 6
While the egg whites cool, cook turkey bacon in a frying pan over medium heat until crispy, about 5–6 minutes. Let cool and crumble into small pieces.
Assemble the Angel Eggs
Step 7
Pipe or spoon the yolk filling into the fried egg whites. Garnish with fresh chives, paprika, and crumbled turkey bacon.
